add the cornstarch + water mixture to the apples. Cook and stir until the apples start to thicken.

Make sure the apple filling is chilled before filling the empanadas. (at least 1 hour in the fridge.)

Roll out the dough into a thin sheet (1/4″-1/8″ thickness) and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas . (note: 5″ round molds make medium size empanadas, fits 1 tbsp of filling inside. )

Put ~1 tbsp of apple filling in the center of the dough. Wet the dough circumference with water, fold the circle in half, pat down to push out excess air, pinch and flatten the edge tightly to seal. Using a fork to crimp the edge.

Refrigerate the formed empanadas for at least 30 minutes. The empanadas can be chilled for several hours prior to baking.

Preheat the oven to 350 degrees.

Brush the empanadas with egg yolk (mix with a tsp of water).

Optional: Sprinkle the empanadas with turbinado sugar. (maybe even mix the sugar with some cinnamon)

Bake for 25 minutes or until golden brown. Enjoy the empanadas warm, a la mode is the best.

Refrigerate the baked empanadas, and they will keep for quite a few days. Reheat in a toaster oven and voila!

Coconut Cream Sauce Directions:

In a small bowl combine cornstarch and cream and whisk until smooth.

In a small saucepan, stir together milk, sugar, and the cornstarch mixture.

Continue stirring occasionally and bring to a simmer, then allow to simmer 3 minutes or until mixture coats the back of the spoon and is smooth and thickened.